The question of whether jowar is better than atta (wheat flour) depends on the specific nutritional needs and preferences of an individual. Both jowar and atta have their own set of benefits and can be included in a healthy diet.
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Jowar (Sorghum) is a gluten-free grain, which makes it a suitable option for those with gluten intolerance or celiac disease. It is also rich in fiber, vitamins, and minerals. Jowar is alkaline in nature, which means it can help combat acidity and promote a healthy pH balance in the body. The fiber content in jowar aids in digestion and helps regulate blood sugar levels, making it suitable for individuals with diabetes or those looking to manage their weight.
On the other hand, whole wheat flour or atta is a staple in many traditional diets and is extensively used in various culinary preparations. Atta contains gluten, which provides elasticity to dough and aids in the texture of rotis or bread. It is also a good source of fiber, vitamins, and minerals, including iron and B vitamins. Whole wheat flour retains the bran and germ of the grain, making it more nutritious compared to refined flour.
It’s important to note that while jowar is gluten-free, it may not be as versatile in cooking as atta. The absence of gluten in jowar makes it difficult to achieve the same texture and elasticity in baked goods or flatbreads as with atta. Therefore, some individuals may prefer the taste and versatility of atta in their culinary preparations.
Ultimately, the choice between jowar and atta depends on individual preferences, dietary restrictions, and health goals. Both jowar and atta can be included in a balanced diet to provide essential nutrients. It is advisable to consult with a healthcare professional or a registered dietitian to determine which option aligns best with your specific dietary needs.